Stick-To-Your-Ribs Chili

The Chef: Abby

The Menu: A creative, stick-to-your-ribs chili made of savory, spicy ingredients including collard greens, diced tomatoes, zucchini, black beans, kidney beans, pinto beans, and pieces of Frankie's famous, saucy vegan spare ribs. Abby paired our hearty main course with a light and fruity salad made of spinach, orange slices, tomato, and mango.

The Goods: If you thought our day couldn't get any better than rib-filled chili, you were sadly mistaken. After enjoying this lovely lunch we indulged in a decadent dessert: Banana Split Ice Cream Cake from Maggie Mudd courtesy of Sweet & Sara founder Sara Sohn. Sara sent us the congratulatory cake in honor of VN's 10-year anniversary, and let's just say that we're not complaining. This rich, flavorful cake tasted exactly like a trip to the ice cream shoppe—with frosting on top. Now coasting on an unparalleled sugar high, we're anticipating the end of the work day for a very specific reason: SF Vegan Drinks! We can't wait to mix, mingle, and sip Orange Creamsicle Martinis with other fabulous vegans tonight at Martuni's. Okay, maybe we're a little excited for veggie dogs too. Be sure to swing by on your way home for work for a much-needed, end-of-the-week drink!

Saucy Ribs, Recycled Salad

The Chef: Elizabeth

The Menu: Superbly saucy, savory Vegan Spare Ribs baked to perfection and coated in tasty, tangy Barbecue Sauce. Elizabeth paired these meat-free beauties with leftover salad from yesterday's lunch and added kidney beans and garbanzo beans to the already veggie-filled mix.

The Goods: Dining on a batch of Frankie's signature, legendary vegan ribs is always a treat, and today's meal was made even more exciting as Frankie delivered this batch of fresh, hot-out-of-the-oven ribs right before Elizabeth began preparing lunch. In addition to our hearty lunchtime fare, we noshed on pickled carrots and cauliflower also courtesy of Frankie. Basically, we're not sure what we'd do without Frankie, and we're not willing to ever find out.

Vegan Spare Ribs

The Chef: Abby

The Menu: Frankie's classic, tasty, baked Vegan Spare Ribs slathered in homemade Barbecue Sauce and topped with chopped onion. Abby also prepared a greens-and-grain side salad brimming with perfectly cooked quinoa, onion, grated carrot, cucumber, avocado, spinach, and kale, and rounded out the meal with toasted bread topped with olive oil and garlic.

The Goods: This light, fresh lunch was exactly what we needed to celebrate a monumental day at the VNHQ: Today is officially VN's 10 year anniversary! In addition to our special July+August Anniversary issue—our biggest edition ever—VN is commemorating this special occasion by giving away 30 brand-new VegNews tote bags! For your chance to win, enter by 5pm (PST)! Good luck!